If you are looking for a show-stopping dessert that bursts with festive flavor and melts in your mouth, you have to try this White Chocolate Cranberry Bundt Cake Recipe. Combining the tartness of cranberries with the creamy sweetness of white chocolate, this cake is perfectly moist and beautifully textured. It’s a delightful treat that’s as stunning on the table as it is irresistible on the palate, making it my go-to for holidays, special occasions, or any time you crave a slice of happiness.
Ingredients You’ll Need
Every ingredient in this White Chocolate Cranberry Bundt Cake Recipe plays a crucial role, whether it’s providing structure, moisture, flavor, or that heavenly balance between sweet and tart. These simple staples come together to create a cake that is both elegant and comforting.
- 2 1/2 cups all-purpose flour: The backbone of the cake, giving it the perfect crumb and structure.
- 2 teaspoons baking powder: Helps the cake rise gently for a tender texture.
- 1/2 teaspoon baking soda: Adds lift and ensures the cake is light and fluffy.
- 1/2 teaspoon salt: Balances sweetness and enhances all the flavors.
- 1 cup unsalted butter, softened: Adds richness and moisture, creating a luscious crumb.
- 1 1/2 cups granulated sugar: Sweetens the cake and aids in achieving a tender crumb.
- 4 large eggs: Bind everything together and help with lift and richness.
- 1 teaspoon vanilla extract: Brings warmth and depth to the cake’s flavor.
- 1/2 cup sour cream: Keeps the cake moist and adds a slight tang that perfectly complements the cranberries.
- 1/2 cup milk: Lightens the batter and adds moisture for a perfect texture.
- 1 1/2 cups fresh or frozen cranberries: Bursts of tartness that contrast beautifully with the sweetness.
- 1 cup white chocolate chips (for batter): Sweet, creamy pockets of white chocolate dispersed throughout.
- 1/2 cup white chocolate chips (for glaze): Used to make a silky glaze that crowns the cake.
- 1/4 cup heavy cream: Makes the glaze smooth and luxuriously creamy.
- Fresh cranberries (for garnish): Adds a festive and fresh touch.
- Powdered sugar (for dusting): A snowy finish that adds visual appeal and a hint of sweetness.
How to Make White Chocolate Cranberry Bundt Cake Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C) and thoroughly greasing and flouring your Bundt pan. This step ensures the cake will release cleanly and maintain its pretty shape after baking.
Step 2: Mix Dry Ingredients
Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. This helps distribute the leavening agents evenly so the cake rises perfectly and with an even crumb.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This process is key to incorporating air, which results in a tender texture. Add the eggs one at a time, beating well after each addition to make sure everything is well incorporated. Stir in the vanilla extract for that warm, inviting aroma.
Step 4: Combine Wet and Dry Ingredients
Next, add sour cream to the butter-egg mixture for a moist, rich batter. Then, alternate adding the flour mixture and milk, beginning and ending with the flour mixture. Stir just until combined to avoid over-mixing, which can make the cake tough.
Step 5: Fold in Cranberries and White Chocolate Chips
Gently fold in the cranberries and white chocolate chips. This careful folding prevents the berries from breaking apart and distributes the chocolate chips evenly for sweet, melty surprises in every slice.
Step 6: Bake the Cake
Pour the batter into your prepared Bundt pan and bake for 50 to 60 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. This prevents any cracking or sticking that could spoil your beautiful cake.
Step 7: Prepare and Add the Glaze
While the cake cools, create a luscious glaze by microwaving the remaining white chocolate chips and heavy cream in 15-second intervals, stirring in between until smooth and melted. Drizzle this glaze over the cooled cake for an irresistible shine and extra sweetness.
Step 8: Garnish and Serve
Finish off your White Chocolate Cranberry Bundt Cake Recipe by garnishing with fresh cranberries and a light dusting of powdered sugar. These final touches add a festive pop of color and a delicate sweetness that makes every slice look and taste like a celebration.
How to Serve White Chocolate Cranberry Bundt Cake Recipe
Garnishes
Fresh cranberries and powdered sugar are a classic choice, offering both visual appeal and a nice balance of tartness and sweetness. You can also add a sprig of mint or a few edible flowers for an elegant touch that will impress your guests.
Side Dishes
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream, which complements the white chocolate’s richness. For something lighter, serve it alongside a hot cup of tea or coffee to balance the sweetness and enhance the cozy vibe.
Creative Ways to Present
Try slicing the Bundt cake and serving it with a drizzle of berry coulis or a sprinkle of toasted nuts for added texture. You can also turn it into mini Bundt cakes by using smaller pans, perfect for gifting or individual servings at a party.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake in an airtight container at room temperature for up to three days. If your kitchen is warm, storing it in the refrigerator helps maintain freshness without drying out the cake.
Freezing
This White Chocolate Cranberry Bundt Cake Recipe freezes beautifully. Wrap the cake tightly in plastic wrap and then with aluminum foil before freezing. It will keep well for up to two months. Thaw overnight in the refrigerator before serving.
Reheating
If you prefer to enjoy your cake warm, reheat individual slices in the microwave for 15 to 20 seconds. The white chocolate will soften deliciously, making each bite feel freshly baked and extra comforting.
FAQs
Can I use frozen cranberries for this cake?
Absolutely! Frozen cranberries work just as well as fresh ones. Just be sure to fold them in gently while still frozen to prevent the color from bleeding too much into the batter.
Is it necessary to use sour cream?
Sour cream is important for moisture and adds a subtle tang that brightens the flavor. If you don’t have sour cream, you can substitute with Greek yogurt in equal amounts without compromising texture.
Can I make this cake dairy-free?
Yes, substitute the butter with a dairy-free margarine and use a plant-based milk like almond or oat milk. For the glaze, consider using dairy-free white chocolate alternatives to keep the creamy consistency.
How do I ensure the cake comes out of the Bundt pan easily?
Grease and flour the Bundt pan thoroughly before pouring the batter in. You can also use a baking spray with flour included. Letting the cake cool for about 10 minutes before inverting helps prevent sticking and breaking.
What is the best way to store leftover glaze?
Store leftover glaze in an airtight container in the refrigerator for up to a week. Warm it gently in the microwave or over a double boiler before drizzling again if needed.
Final Thoughts
This White Chocolate Cranberry Bundt Cake Recipe is one of those irresistibly charming cakes that you will come back to time and time again. It’s sweet, tart, creamy, and perfectly moist — everything you want in a dessert that can brighten any gathering or cozy afternoon. Give it a try, and I promise it will become a beloved staple in your baking repertoire.
Print
White Chocolate Cranberry Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A delightful White Chocolate Cranberry Bundt Cake featuring a moist, tender crumb packed with fresh cranberries and melted white chocolate chips. Finished with a smooth white chocolate glaze and festive garnishes, this cake is perfect for holiday celebrations or any special occasion.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
Main Add-ins
- 1 1/2 cups fresh or frozen cranberries
- 1 cup white chocolate chips
Glaze
- 1/2 cup white chocolate chips
- 1/4 cup heavy cream
Garnish
- Fresh cranberries
- Powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to prevent sticking and ensure easy cake removal.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Make the Batter: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-5 minutes using an electric mixer.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to fully incorporate. Then, stir in the vanilla extract for flavor.
- Add Sour Cream and Milk: Mix in the sour cream. Then, alternately add the dry flour mixture and milk to the batter, starting and ending with the flour mixture. Stir just until combined to avoid overmixing.
- Fold in Cranberries and White Chocolate: Gently fold fresh or frozen cranberries along with white chocolate chips into the batter, ensuring an even distribution without breaking the berries.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Prepare the Glaze: In a microwave-safe bowl, combine 1/2 cup white chocolate chips and 1/4 cup heavy cream. Microwave in 15-second intervals, stirring in between until the mixture is smooth and fully melted.
- Glaze and Garnish: Drizzle the white chocolate glaze evenly over the cooled cake. Finish by garnishing with fresh cranberries and a light dusting of powdered sugar for a festive touch.
Notes
- For best results, use fresh cranberries if possible; if using frozen, do not thaw before folding them into the batter to prevent color bleeding.
- Ensure the butter is softened to room temperature to achieve a light and fluffy batter.
- Be careful not to overmix once the flour is added to keep the cake tender.
- If white chocolate chips are not melting well in the microwave, you can melt them gently over a double boiler.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
